Basic White Bread (from the James Beard Cookbook)
1 package of active dry yeast
2 cups lukewarm milk, approx. 110 degrees F (or 2 cups of warm water; or 1 cup of milk, 1 cup of water)
2 Tablespoons sugar
4 Tablespoons butter
1 Tablespoon salt
5 to 6 cups of all-purpose flour
Mix the yeast in a large bowl with 1/2 cup of the warm milk and the sugar, and let stand for a few minutes to
"proof" - that is, begin to bubble and ferment, which shows the yeast is active. Melt the butter in the
remaining milk and add the salt. Combine with the yeast mixture.
Add the flour a cup at a time, and stir it in with a wooden spoon. Continue mixing until the dough is thoroughly
blended. If you are using an electric mixer equipped with a dough hook, knead at a moderately slow speed for about 3 or 4 minutes,
adding more flour if necessary, until the dough is smooth and pulls away from the side of the bowl. If you are kneading
by hand, turn the dough out on a floured board or tabletop and knead.
When the dough is smooth and satiny, transfer to a well-buttered bowl, and cover with a towel. Place in a warm spot to rise
until double in bulk. This should take about 1 to 2 hours. Deflate the dough by punching it firmly two or three times, turn
out on a lightly floured board, and knead for another minute or so. Divide it into 2 equal parts. Shape into loaves and place
into well-buttered bread pans (I prefer glass). Cover and set in a warm spot to rise a second time until doubled in bulk. Bake in a
375 degree F oven until nicely brown and hollow-sounding when rapped. This will take 40 to 45 minutes.

Two-Crust Pie
8- or 9-Inch
2/3 cup plus 2 Tablespoons shortening or 2/3 cup lard
2 cups all purpose flour
1 teaspoon salt
4 to 5 Tablespoons of COLD water
Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. (For Two-Crust pie, divide pastry into halves and shape into two rounds).
Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin.
Fold pastry into fourths, unfold and ease into plate, pressing firmly against bottom and side.
Turn desired filling into pastry-lined pie plate. Trim overhaning edge of pastry 1/2 inch form rim of plate. Roll other round of pastry. Fold into fourths; cut slits so steam can escape.
Place over filling and unfold. Trim overhaning edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on the rim to seal; flute.

Ramen Vegetable Steak Skillet
2 teaspoons oil (optional)
3/4 lb. beef top sirloin, cut into thin strips
2 (3 ounce) packages beef flavored ramen noodle soup mix (or roast beef flavor)
1 (16 ounce) package of frozen broccoli, carrots, water chestnuts, & red peppers
1 (4.5 ounce) jar sliced mushrooms, drained
1 - 1/2 cups water
Heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir 2 to 3 minutes or until no longer pink.
Crumble ramen noodles. Add noodles, contents of flavor packets, frozen vegetables, mushrooms and water to meat. Bring to a boil.
Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally.
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I marinated the steak (after it was cut) in worcestershire sauce, a little soy sauce, about a Tablespoon of red cooking wine and
some minced garlic. I cooked the steak in the marinade, drained it after it was cooked, and proceeded with the recipe. I added additional
minced garlic and soy sauce with the rest of the ingredients as well as a bit of pepper. It was mm-mm good!